Bottling today!

[Yooper]

So today I decided it might be time to bottle the dandelion wine from last spring.
While I was at it I thought it might be time to bottle a few other things as well. The small jug on the right is blueberry wine. I only made 1 gallon and I'm glad I did. It's simply boring. I'm going to pull out a sample or two and see if some acid blend and/or some tannin might help.
The three Gallon carboy in the back on the right is oaked blackberry wine. It's phenomenal and I want to bottle that one first!
On the left is a small 1 gallon batch size of crap Apple wine. I have about 20 or 30 more gallons of apple wine or crabapple wine to bottle and I'm in no rush for that!

 

[balrog]

Wow. And I felt all industrious because I bottled a 5G batch of "Blonde Ale" yesterday evening. My bro-in-law wanted something summery-plain and this is just about as plain as it gets. Anyway, looking at the full counter, how do you find the time? I've not been doing this long and it still takes me like 2hr to bottle and clean up. I keep thinking it'll go faster but it never does. Yes, yes; I should keg but I haven't the funds to invest in equipment and proper serving temp paraphernalia.

 

[Yooper]

I'm just finishing. I bottled 3 gallons of that blackberry, 3 gallons of dandelion, 1 gallon of blueberry and 1 gallon of apple wine. Once you get going it really doesn't take long!

We make a lot of wine. Most of it is bottled but everyday wines like the apple, the crabapple, the native grape wine and the chokecherry
Wine are kegged and aged that way.

I'm not sure what I'm going to do with all of the plum we have from last fall, though!

 

[BamaProud]

I did 5gal of oaked Blackberry last Spring (July 1st) actually. Its still a bit young, but I think it will be tasty in a few more months.

 

[Yooper]

I just reread my first post.

I did NOT make "crap apple wine".

I DID make "crabapple wine".

I have a new iphone.

 

[Yooper]

I did 5gal of oaked Blackberry last Spring (July 1st) actually. Its still a bit young, but I think it will be tasty in a few more months.

Yes, mine is young too, but it's totally clear and hasn't dropped any lees since before Christmas so I bottled today. It's really fantastic. The berries last year were exceptional- juicy, big, sweet, black- and the wine has a great complex flavor already.

I wish I would have made more than 3 gallons- the blackberries this year in our area are a big 0. We had a hard winter, with a lot of winter kill, so there are no blackberries at all this year.

 

[fuelish]

I wish I would have made more than 3 gallons

Don't ya hate that??? And, vice versa, sometimes ya wish ya would've only made one gallon of something that doesn't turn out too great, instead of 3/5/10 .... I have a 3 gallon batch of oaked ginger habanero bulk aging, and already wish I'd made it 5 .... gonna scale this one up once I free a fermentor or two....have near 25 gallons of this and that sleeping in carboys at the moment, a few definitely ready to bottle, if I get the motivation (and empty bottles )

 

[Texconsinite]

Yes, Getting enough empty bottles tends to be the sticking point for me, especially with wine


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[frankjones]

Yeah it tagged takes me two hours to bottle /cleanup toooo. I think I'm just slow. I thought about kegging but I'm single and live alone. I don't go thru that much beer. Maybe 12 bottles a week.

 

[frankjones]

Yes, Getting enough empty bottles tends to be the sticking point for me, especially with wine


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I recycle Sam Smith and grolsch bottles but I do beer not wine

 

[BamaProud]

I wish I would have made more than 3 gallons- the blackberries this year in our area are a big 0. We had a hard winter, with a lot of winter kill, so there are no blackberries at all this year.

Same story with the Blackberries iN West TN. I made strawberry this year.

 

[Goofynewfie]

The small jug on the right is blueberry wine. I only made 1 gallon and I'm glad I did. It's simply boring. I'm going to pull out a sample or two and see if some acid blend and/or some tannin might help.

I always use acid blend or a bit of lemon juice and it makes a big difference. Never tried oaking it, may do that with a future batch